SSF AS TOOL TO OBTAIN PLANT-BASED FERMENTED FOOD: STUDY OF TECHNOLOGICAL AND SENSORY PROPERTIES.

GOLDNER M.C.; NACCHIO, B.; RODRÍGUEZ DE OLMOS, A.; GARRO, M.S.

San Miguel de Tucumán

Simposio; V International Symposium on lactic acid bacteria (SIBAL); 2016

CERELA-CONICET

In Argentina there is a great availability of soybean, but the consumption of soybean products is low mainly because of our different food culture and due to the characteristic beany flavor. The lactic fermentation could be use to enhance the nutritional and sensory characteristics in order to obtain a functional product acceptable by the consumers. In previous studies the solid state fermentation (SSF) using soy paste as substrate and Lactobacillus (L.) paracasei subsp. paracasei CRL 207 as starter were optimized for the main fermentation parameters. The aim of the present work was to deepen the study of the optimized soy fermented product evaluating the technological characteristics and the sensory properties of the preliminary product. The interaction between the strain and the soy matrix was analyzed using scanning electron microscopy (SEM). The tolerance of the strain against simulated gastrointestinal conditions was also assayed. Besides, the viability of cell in soy paste was tested during 28 days of storage at 4ºC and the effect of freeze-dry was also investigated. The presence of aroma compounds was qualitatively assayed. Sensory evaluation of the soy paste was made with 7 trained panelists, 5 women and 2 men between 28 and 45 years. The differences between the control (soy paste without inoculum) and the soy paste fermented by L. paracasei were assayed for taste, aroma and texture properties. Through SEM it was possible to observe that the L. paracasei was able to interact with the matrix and remain inside the structure of soy. Also, the strain was able to tolerate the gastrointestinal conditions without viability loss. The refrigerated storage and freeze-dry process have not changed the viability of the strain in the soy paste. In both cases the viability was remained around 9,8 log10 CFU g-1. The presence of diacetyl and acetoin were evidenced in fermented soy paste. The control and fermented pastes were significantly different regarding the taste and the intensity of the aroma (p< 0,05 ). Besides the panelists were able to recognized the aroma related to butter, yogurt or fermented lactic product in the fermented soy paste and in lesser extent those related with the soybean. The panelists were also able to detect differences in texture between the samples. A new soy-based product fermented with a potential probiotic microorganism could be obtained with attractive technological and sensory characteristic using SSF strategies.